Chicken Taquitos with Queso bring the irresistible crunch and cozy warmth of traditional Mexican street food right to your kitchen. These golden, crispy rolls are packed with tender shredded chicken, creamy cheeses, and a hint of zesty diced tomatoes and green chilies for a tantalizing flavor burst in every bite.
Perfectly fried to a satisfying crisp, these taquitos pair beautifully with a smooth, velvety queso dip that adds a rich, cheesy companion to each bite. Whether you’re hosting a game night, feeding a family dinner, or craving a savory snack, this dish offers both convenience and authentic taste that everyone will adore.
- Quick and easy to prepare, perfect for busy weeknights or casual gatherings.
- Crispy fried texture combines with creamy, cheesy filling for ultimate satisfaction.
- Incorporates classic Mexican flavors with accessible ingredients.
- Versatile: great appetizer, snack, or main dish option.
Ingredients
- Cooked shredded chicken: Tender, seasoned chicken provide hearty protein base for flavorful filling.
- Red Gold Diced Tomatoes & Green Chilies (10 oz): Adds a zesty kick and juicy texture to the mixture.
- Shredded cheddar cheese: Sharp, melty cheese that enhances taste and creaminess.
- Cream cheese (8 oz, room temperature): Smooth and rich, binding the filling ingredients perfectly.
- Tortillas (8, flour or corn): Flexible wraps for rolling the filling tightly before frying.
- Vegetable oil (½ cup for frying): Neutral oil used to achieve golden, crispy exterior.
- Garlic powder (¼ tsp): Subtle garlic flavor to deepen savory notes.
- Onion powder (½ tsp): Adds sweet, aromatic undertones to the filling.
- Kosher salt (1 tsp): Enhances overall flavor and balances seasoning.
- Black pepper (¼ tsp): Mild heat to round out the spices.
Instructions
- Combine filling ingredients
In a mixing bowl, evenly combine the shredded chicken, cheddar cheese, softened cream cheese, garlic powder, onion powder, kosher salt, black pepper, and diced tomatoes with green chilies. This ensures every bite is packed with seasoned, creamy, and zesty flavors.
- Assemble the taquitos
Spoon about 1/4 cup of the prepared filling onto the center of each tortilla. Roll the tortilla tightly around the filling, keeping it snug to prevent the filling from spilling out during frying. Make sure the taquito is sealed by tucking in the edges as you roll.
- Heat the oil for frying
Pour vegetable oil into a skillet and heat over medium-low heat until hot but not smoking. Proper oil temperature is crucial to achieve a crispy outer shell without burning the tortillas.
- Fry taquitos to golden perfection
Carefully place rolled taquitos seam-side down into the hot oil. Fry each taquito for approximately 3-4 minutes per side until golden brown and crispy. Turning them gently ensures even cooking and a firm, crunchy texture.
- Drain excess oil
Remove the taquitos from the skillet and place on paper towels to drain excess oil. This step keeps the taquitos crisp and prevents them from becoming greasy, ensuring every bite is perfectly crunchy and delicious.
- Use fresh, room temperature cream cheese for easier mixing and smoother filling texture.
- Maintain medium-low oil temperature to avoid undercooked or burned taquitos.
- If tortillas crack while rolling, warm them slightly to increase pliability.
Storage Tips
Store cooked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness rather than microwaving, which may make them soggy.
Serving Suggestions
Serve these chicken taquitos hot with a side of creamy queso dip, fresh guacamole, or salsa verde. Add a simple Mexican street corn salad or a fresh cilantro-lime slaw to complete the meal.
- Use corn tortillas gently warmed to avoid cracking while rolling.
- Press taquitos lightly after rolling to ensure tight seals before frying.
- Customize fillings with spicy peppers or fresh herbs for personalized flavor twists.
FAQs
- Can I bake the taquitos instead of frying?
Yes, you can bake taquitos at 400°F (200°C) for about 15-20 minutes, turning halfway through to crisp evenly, for a healthier option.
- What can I substitute for cream cheese?
Sour cream or ricotta cheese can be used as alternatives, but cream cheese offers the creamiest binding texture.
- Can I use leftover rotisserie chicken?
Absolutely! Shredded rotisserie chicken works great and adds extra flavor, making it quick and easy.
- Which tortilla type is better for taquitos?
Corn tortillas are traditional and crisp up well, but flour tortillas are more pliable and less likely to crack during rolling.
- How do I prevent filling from leaking?
Roll the taquitos tightly and fry seam-side down first to help seal them and prevent filling leaks.
- Can I freeze uncooked taquitos?
Yes, freeze rolled taquitos on a baking sheet and transfer to a freezer bag. Cook from frozen, adding extra fry or bake time.
- What can I serve alongside for a complete meal?
Pair taquitos with Mexican rice, beans, and fresh salad for a satisfying dinner.
Chicken Taquitos with Queso
Equipment
- 1 mixing bowl
- 1 skillet
- 1 paper towels for draining
Ingredients
- 2 cups cooked shredded chicken
- 10 oz diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 8 oz cream cheese room temperature
- 8 flour or corn tortillas
- ½ cup vegetable oil for frying
- ¼ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt
- ¼ tsp black pepper
Instructions
- In a mixing bowl, combine shredded chicken, cheddar cheese, cream cheese, garlic powder, onion powder, salt, black pepper, and diced tomatoes until well mixed.
- Place about ¼ cup of the filling on each tortilla and roll tightly to form taquitos, sealing them well.
- Heat vegetable oil in a skillet over medium-low heat until hot.
- Fry the taquitos for 3 to 4 minutes on each side until golden brown and crispy.
- Remove from oil and drain on paper towels before serving.
Notes
- Use flour tortillas for softer taquitos or corn tortillas for a gluten-free option.
- Monitor oil temperature to avoid burning the taquitos.
- Store leftovers in the refrigerator and reheat by baking for crispiness.
